Archive for June, 2016
There’s nothing like a good white clam sauce to go with your linguine (or any other kind of pasta you might choose. My favorite food store actually carries shucked fresh clams, so I generally buy a tub of these for this recipe. However, if yours doesn’t, you can buy baby clams in a can. They work just fine. However, that’s not quite enough for me. I also buy a couple of cans of chopped clams as well. The more the merrier.
This recipe is for 1 lb. of pasta. It calls for a cup of clam juice or chicken stock. The clam juice will make the sauce stronger, while the chicken stock will make it a bit more mellow and buttery flavored. The choice is yours, or you can even use half and half if you’d like.
1 can (or tub) of whole baby clams
2 cans of chopped clams
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 tsp. red pepper flakes
1.5 tsp. dried thyme
1 cup clam juice (or chicken stock)
1 cup dry white wine
1 lemon, zested
1/4 cup chopped fresh chives
Coarse ground black pepper and coarse salt
Italian bread (for mopping up extra sauce; optional)
Shaved Parmesan cheese (for serving)
1 lb. pasta, slightly undercooked
In a large, deep skillet add the olive oil and garlic. Cook for a couple of minutes until the oil becomes fragrant and the garlic begins to brown. Add the thyme and white wine. Cook for a few minutes until the concoction is slightly reduced. Add the clam juice or chicken stock (or a combination of the two). Allow it to simmer for a minute.
Stir in your clams and your lemon zest. Drain your pasta and add it to the skillet. Toss with the sauce for 2-3 minutes until it becomes al denté. Add the chives, pepper and salt to taste. Toss it a couple of times and you’re good to go!
It goes without saying that you should top this with some shaved Parmesan cheese!
I spent my childhood eating traditional tomato-based pasta sauce. When I finally moved out of my family home and started to enjoy cooking, I decided I wanted to explore a bigger variety of sauces for my pasta. This sauce is especially nice in the summer, using zucchini, pancetta, and peas. Combine these delicious vegetables with butter, dry white wine and parmesan cheese, and it’s a real feast.
1 lb. cooked pasta
4 garlic cloves, chopped
4 oz. pancetta
1 cup zucchini, chopped
1 cup frozen sweet peas, thawed
1/4 cup + 1 tbsp. olive oil
5 tbsp. unsalted butter
1 tsp. crushed red pepper
1 tbsp. dried thyme
1 tsp. dried basil
Salt & pepper to taste
1/2 cup dry white wine (Chardonnay or Pinot Grigio)
Juice of one lemon
1/2 cup Parmesan cheese plus more for serving (I like to use the grated in the sauce and the shaved for serving)
The first order of business is to bring a large pan of salted water to the boil. Add the pasta, cook until al denté (most of the time this runs from 7-10 minutes after the rolling boil has started). Then drain and set aside. While this process is going on, you can work on your sauce.
Add the chopped pancetta to a large sauté pan and cook over medium heat for about 5-7 minutes. Then add the chopped zucchini, and cook for about 10 minutes, stirring frequently until it begins to soften. Add the thawed peas at the very end of this process and sauté for about 3 additional minutes. Remove from the heat and set aside.
In the same pan, heat the 1/4 cup olive oil over medium heat. Add the garlic and crushed red pepper, and sauté for 1-2 minutes until it turns golden and becomes fragrant. Then add the white wine, lemon juice, butter, thyme and basil. Cook for another two minutes or until the butter is completely melted.
Return the vegetables to the pan with the sauce and sauté for an additional minute or two. Then, add the pasta and toss with the Parmesan cheese to heat through.
This is a good time to give it a taste test for saltiness (the pancetta is salted and the cheese will also add a bit of saltiness to the dish). Add salt and pepper to taste.
You are ready to enjoy!